A Guide to Feeding our Future

Pumpkin season is upon us. While Thanksgiving here in Canada has passed, we can still enjoy this beautiful gourd in all its glory as we will be seeing fresh pumpkin in grocery stores across the country until after Halloween.

The actual pumpkin flesh is high in fiber, Vitamin A, C and E. It is also rich source of the minerals copper, calcium, potassium and phosphorus. Beyond the traditional pumpkin pie, it can be used in breads, muffins, soups, roasted in the oven and in other desserts.

Pumpkin seeds are an excellent source of dietary fiber and heart-healthy mono-unsaturated fatty acids. They are good source of protein, iron, niacin, selenium and zinc. They are easy to prepare once you have separated them from the inner fibrous strands. Wash them off, dry them, toss with a little oil, add some spices and roast them at 375 for 15-20 minutes (until golden brown).

Click the link below for our featured pumpkin recipe, courtesy of Hollie Hunt-Last of Fork in the Road Holistic Health Counselling